Braised Pork Meatballs
Pork is minced into meatballs, deep-fried, then braised. The finished dish features a golden color, soft and tender meatballs with a fresh, savory flavor.
Story
Pork is minced into meatballs, deep-fried to set their shape, then braised in a rich sauce until perfectly tender. The finished meatballs boast a golden hue, a soft and glutinous texture, and a deeply savory, aromatic flavor that makes this a comforting homestyle classic.
Ingredients
五花猪肉 (洗净，去筋，剁成茸泥)
350克
鸡蛋 (取鸡蛋液)
1个
小白菜心 (洗净，切长丝)
150克
精盐
2克
豆油 (实耗75克)
500克
酱油 (其中5克用于拌肉馅，10克用于red brais)
15克
料酒
15克
鲜姜 (切成末)
15克
chicken broth
400毫升
MSG
1克
starch (for thickening)
125克
scallion (one portion cut into 3cm segments, the other into minced scallion)
50克
Instructions
1
Prepare meat paste
Wash pork, remove tendons, mince into a paste.
2
Process scallion
Peel and wash the scallion, divide into two portions; cut one into 3 cm long segments; cut the other into scallion mince.
3
Process bok choy
Wash bok choy hearts, cut into long shreds.
4
Mix meat filling
Place the pork paste in a bowl, add scallion mince and ginger mince, stir well, then add egg liquid, salt, 5 g soy sauce, and cooking wine, mix evenly, then squeeze the seasoned pork paste into small balls.
5
Deep-fry meatballs
Place soybean oil in a wok, heat to 70–80% hot, drop in the small balls squeezed from the meat paste and fry; once the meatballs turn golden, remove and drain the oil, then pour the remaining oil into the oil jar.
6
Red-braised meatballs
Leave 25 g of oil in the original wok, heat, add the scallion segments and bok choy heart shreds, stir a few times, add chicken broth, 10 g soy sauce, MSG, and pepper powder, stir evenly; once the meatballs are cooked through, add starch to thicken, and serve.
